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ARTEL CLASSIC COCKTAILS Vol. 3: The Manhattan

In our last blog post focusing on classic cocktails and how to make them, we presented the venerable Old Fashioned.

This time around, we’re looking at what many would consider to be that drink’s closest rival for the title of “most classic” – the stately Manhattan.

Like the Old Fashioned, the Manhattan dates back to the 19th century, but its specific historical origins are similarly murky.

Fortunately, unlike the Old Fashioned, there is much greater consensus about how to prepare this delicious beverage – and the recipe itself couldn’t be simpler: To make one, just combine 2 parts whiskey with 1 part sweet vermouth, plus a few dashes of bitters (Angostura or similar). Some folks like to use bourbon, but we find it too sweet – use good rye instead.

To the extent that there is controversy around this cocktail, it tends to revolve around whether on not to garnish it with a maraschino cherry. Opinions on this vary widely, but all parties agree that if you’re gonna use them, they should be the real thing (Luxardo or something similar). Whatever you do, do not use the “shockingly red” kind that are typically found in a Shirley Temple, as these have been described as being “cherries the way that stuff movies theaters put on popcorn is butter.”

In any case – with or without a garnish – few cocktails are more satisfying to build, serve, or imbibe than the classic Manhattan. Here’s how we like to make them:

Manhattan Cocktail

·2 oz. rye whiskey

·1 oz. sweet vermouth

·3-4 dashes Angostura bitters

·twist of lemon peel or 1 Luxardo cherry for garnish (optional)

Add all ingredients (except garnish) to a cocktail shaker equipped with ice. Stir well and strain into an ARTEL cocktailglass. Garnish with lemon peel or a single Luxardo cherry, if desired.